Scrambled Egg Torta

Scrambled Egg Torta
Photo by Scott Phillips


  • 3 large eggs
  • ½ tsp. fresh lime juice
  • 2 thin slices tomato, lightly salted
  • ½ medium avocado
  • 1 Tbs. unsalted butter
  • 2 crusty rolls, halved and toasted
  • Freshly ground black pepper
  • + 5 more ingredients
    • ¼ cup (2 oz.) queso fresco or feta
    • Hot sauce, optional
    • Kosher salt
    • 2 Tbs. chopped cilantro
    • 1 or 2 very thin slices red onion

Melt the butter in a 10-inch nonstick skillet over medium heat. In a small bowl, whisk the eggs with a pinch of salt, then pour into the skillet. Cook, stirring constantly with a silicone spatula, until the eggs are set, about 2 minutes. Remove from the heat. In another small bowl, crumble the q...

View full recipe at Fine Cooking


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